This banana mango strawberry smoothie is a delicious and nutritious 5-minute breakfast and perfect when you’re in the mood for some tropical flavors!
I don’t know if it’s just me, but I feel like smoothies are extra delicious in the summer. Something about warm weather makes me reach for cooler breakfast options, which is where this tropical-inspired banana mango strawberry smoothie comes in!
This recipe uses frozen fruit so that you don’t have to add ice and risk a watery, flavorless smoothie!
- Banana: Good source of potassium, vitamin B6, and vitamin C.
- Frozen strawberries: Provides soluble and insoluble fiber, vitamin C, manganese, and folate.
- Frozen mango: An excellent source of vitamin C and packed with antioxidants – both of which are great for your immunity.
- Milk of choice: I use unsweetened vanilla almond milk, but you can swap in your preferred milk.
- Plain Greek yogurt: For an added satiation factor, I recommend using 2% or full-fat Greek yogurt – the fat in the yogurt will help keep you full longer.
- Chia seeds: These seeds are so nutritious! A serving of 2 tablespoons of chia seeds provides 11 grams of fiber, 4 grams of protein, and omega-3 fatty acids
How to Make This Banana Mango Strawberry Smoothie
To make this recipe, simply blend all of the ingredients (banana, frozen strawberries, frozen mango, milk of choice, Greek yogurt, chia seeds) in a blender. If the smoothie is thinner than you like, add more frozen fruit or yogurt to thicken it. If the smoothie is too thick, add more of your preferred liquid.
To store this smoothie, you have a few options:
- In the freezer: If you want to make this smoothie ahead of time and enjoy later, you can store it in a freezer-safe jar in the freezer. Thaw it in the fridge overnight and it’s ready to drink in the morning.
- In the fridge: You can store this smoothie in an airtight jar or container in the fridge for up to 2 days. Separation may occur, but you can either stir or shake the jar, and you should be good to go!
You can also use a frozen banana in this easy smoothie recipe. To freeze a banana, peel the banana first and then break into 2-3 pieces. Store in an airtight resealable bag or freezer-safe container.
Variations and Substitutions
One of my favorite things about smoothies is how easy they are to customize based on your taste and nutrition preferences. Here are just a few suggestions for variations to this smoothie:
- Make it vegan: Swap out the Greek yogurt for a vegan yogurt and use a plant-based milk – such as almond milk, coconut milk, or oat milk.
- Make it gluten-free: This recipe is already gluten-free, so no changes are needed!
- Add a protein source: For me, the Greek yogurt serves as a protein source in this smoothie, but if you want to boost the protein content even more, add 1-2 scoops of your favorite protein powder.
- Add some veggies! I’m all for including veggies in smoothies – I think it’s a great way to boost the fiber and nutrient content without sacrificing taste. If you want to add veggies, frozen zucchini, cauliflower, or spinach would all taste great in this smoothie!
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More Quick and Easy Breakfast Recipes:
- Overnight Oats: The Ultimate Guide + 10 Easy Recipes
- Easy Shakshuka for One
- Peanut Butter and Jelly Overnight Oats
- Chocolate Raspberry Chia Pudding
- Banana Peanut Butter Overnight Oats
- Chocolate Chip Overnight Oats
Banana Mango Strawberry Smoothie
- 1 small banana
- 1 cup frozen strawberries
- ½ cup frozen chopped mango
- 2 cups milk of choice (I used unsweetened vanilla almond milk)
- 6 ounces plain Greek yogurt
- 1 tablespoon chia seeds
- Combine all ingredients in a blender. Blend until smooth.
- Pour into individual cups or glasses.
- If the smoothie is too thick, add more liquid.
- If the smoothie is not thick enough, add more Greek yogurt.
Pin this for later!